Zucchini Fritters with an Orange Glaze

 Check out my new dinner sign! My lovely mother got it for me for christmas :-D

 Shred your zucchini and put in a bowl with salt inside a DISH TOWEL (don't use a paper towel like I did.... its falls apart) Let sit for about 15-20 min while you make your sauce.

 I got to use my new zester!

 Butter and scallions....

 Add your sauce ingredients in segments of 1-2 minutes. Then let your mixture sit on low for 8 minutes, stirring infrequently.

 Chop up your mint and dill.

 Add all fritter ingredients to bowl.

 Squeeze out water from your zucchini.... you should get about a cup......use a dish towel!!

 Mix in the zucchini to the rest of the fritter mix.

 Each fritter should be about a quarter of a cup. Pour into sprayed pan and flip after 2 minutes.

Serve with a side of your choice....I went super green and served the fritters with a salad.

Steak and Veggie Salad with Homemade Vinaigrette

3 servings
Ingredients (Salad):
- 2 zucchini, chopped
- 2 red peppers, chopped
- 24oz. steak strips or tips
- 6 small tomatoes, quartered
- 4 cups lettuce
Ingredients (Vinaigrette):
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 2 tsp thyme
- 1 tsp dijon mustard
- Salt and pepper to taste

 Combine all Vinaigrette ingredients in a bowl and mix.

 Pour 2 tbsp of the sauce on the chopped veggies and saute.

 Remove veggies and add the beef until medium rare to medium.

Combine veggies and beef over a bed of lettuce and use 1-2 tbsp of the sauce as dressing.
Enjoy!

Asian Chicken Lettuce Wraps

 Cook your ground chicken and your onion in the sesame oil until done. Take off heat and put into a bowl.

 Add the rest of your ingredients (chop your water chestnuts and green onions finely), and stir all together.

Pull lettuce leaves off your head of lettuce and serve with the chicken mix.
Enjoy your super delicious and healthy dinner! (about 230 cal a cup of chicken)

Lasagna Cupcakes!

 Alright for these itty bitty adorable lasagnas you need ...
- Ground beef (1 lb)
- 1 package of wonton wrappers
- 1 can of diced canned tomatos
- 1 can of tomato sauce
- 2 tbsp chopped garlic
- 2 cups motz
- 2 cups parm
- 1/2 shallot
- 1.5 cups ricotta cheese
- 1 tbsp dried basil
- 1 package fresh basil
- 1 tbsp oregano
24-26 cupcake tins
Pam

 Dice your shallots and throw them into a greased pan with the garlic. Let that simmer until the shallots are translucent.

 Add your beef and cook until mostly brown.

 Take off heat and set aside.

 Push wonton wrappers into your cupcake tins.

 Mix your sauce, diced tomatoes, dried herbs, (I added some shredded zucchini), salt, pepper, and help of your fresh basil.

 Layer your sauce, meat, and cheese making sure sauce is on the bottom.

 At about half filled, cut the rest of your wonton wrappers into circles using a glass, then put those circles in your cupcakes, layer the rest of the ingredients again. Top with mix of cheese.

Put in the oven at 375 for about 10-15 minutes. Then take out, add a bit of parm cheese and fresh basil and serve immediately!

Chicken and White BBQ Potatoes

Chicken and White BBQ Potatoes!

Ingredients:

4 Yukon gold or baking potato

Cooking Spray

1/2 cup plain fat-free Greek yogurt

1/4 cup canola mayonnaise

3 tbspns white vinegar

1 tbspn dijon mustard

2 tspns ground pepper

1/2 tspn sugar

1/4 tspn salt

2 garlic cloves, minced

1 1/2  cups shredded, skinless boneless rotisserie chicken breast. I just used frozen chicken tenderloins

3 tbspns sweet pickle relish

1/4 cup chopped chives

Lets start cookin!

Preheat the oven to 450F

 

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 Pierce potatoes with a fork, coat lightly with cooking spray. Bake at 450F for 50 minutes or until tender. Remove potatoes from oven and cool slightly.

 

 Combine yogurt and the next 7 ingredients, up to garlic, in medium mixing bowl.

 Mix in chicken and relish.

 Cut a lengthwise slit in each potato, cutting to, but nor through or you will have a leaky potato boat.

 Divide the chicken mixture into 4 and place in the potato cut outs.

Top each potato with 1 tbspn of chives and whatever other topping you might want and ENJOY!

Skinny Philly CheeseSteaks....

Cut up everything at once... it makes it a lot easier once you start to cook.

Go ahead and cook your steak for about 2 minutes and take those out of the pan.

Cook your onions until they are slightly caramelized... about 3-4 minutes. Then add your mushrooms, peppers, and garlic to the pan with the onions.

Then throw your beef back in briefly and toss. Then remove all of it from heat and add in your Worcestershire sauce and soy sauce.

Throw your buns into the toaster at this point because you only have your cheese sauce left. :)

Put your milk and flour mix in the pan and add your cheese slowly while whisking, take off the heat and add the mustard.
Then assemble your sandwich! Top with a little pepper and enjoy the ooey goey sandwich.... bring napkins.

also.... this version is about half the calories of the normal Philly cheese steak.

Skinny Mongolian Beef

Alright.... throw your last three ingredients in your pan first and cook your steak like you like it.... I like mine still pink on the inside so about 2 minutes.

While you do that... mix the first 8 ingredients together in a separate bowl.

Then throw your green onions into your pan with your steak for about 30 seconds before adding your sauce.

Let that cook down a little until the sauce is a bit thicker and pour over rice noodles, rice, or crunchy noodles...whatever you like. I like the rice noodles because they cook in about the same time as your steak... so easy!

Then enjoy your skinny Mongolian Beef :) (for 240 cal instead of over 400 for take out)